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3 rounded cups finely diced rhubarb
1 cup chopped strawberries (or about 10 frozen)
1/2 - 1 cup Splenda Granular OR Whey Low Granular
Zest and juice of 1/2 fresh lemon
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
Pinch salt
1 teaspoon vanilla extract
.
In a saucepan, over medium heat, combine the rhubarb, strawberries, Splenda, lemon zest/juice, cinnamon, nutmeg, and salt. Bring to a boil, uncovered, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes or until fruit is soft and mixture is thickened. Remove from heat and stir in vanilla. Makes approx 2 cups. Serving size approx 1/4 cup.
Per Serving: Calories 20; Protein 1 g; Fat 0 g; NET Carbs 4g; (Fiber 1 g); Sugar 2 g, Sodium 2 mg